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Wednesday, July 13, 2011

Baked Corn Pudding

For those occasions when you need a last minute potluck dish or an easy side dish for dinner, this will be your Go To recipe.  Simple, delish comfort food that can be served hot or cold;  this dish can also be easily doubled. 

Thank you to my nephew John and his wife Alicia for this yummy recipe and for inviting us over to their visit farm in paradise. Good food, good company and a beautiful day at John's farm/zoo.

1 can  Whole Kernel Corn, undrained
1 can  Creamed Corn
1 box  Corn Muffin Mix (Jiffy)
1 cup  Sour Cream
1  Egg, beaten

Spray bottom of a 9 x 9 casserole dish for a single batch, (or 13x9 for double batch)  with nonstick spray or coat the bottom of pan with butter.

Combine first 4 ingredients in a mixing bowl and stir to blend.  Add the beaten egg and stir.  Pour mixture into prepared baking dish.  Bake at 350 for 60-65min.

**Note:  I want to try this with diced green chilies or even jalapenos for an added zing, although the original recipe is tough to beat.  The possibilities for this one are endless!

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